Grease a large baking pan, and then crumple the matzo in big chunks and place into the pan.

On medium-low heat, melt 2 tbsp of butter in a sauce pan. Add apricot preserves OR kosher chocolate (if using chocolate, you may want to put a half a cup of milk in to loosen) OR raspberry preserves (or combination), almond extract and vanilla extract and stir until all is incorporated and thick, but liquid-like and set aside until cool. In a large bowl, beat the eggs and white sugar until incorporated. Add half and half or whole milk and cool apricot OR raspberry OR chocolate mixture, and 2 tbsp of cool melted butter. With an electric mixer, incorporate all the ingredients. Add the apple and raisins and mix in with a large spoon until evenly distributed.

Pour the mixture over the matzo and cover. Make sure Matzo is submerged and let soak for 20 minutes. Preheat oven to 350 degrees in the meantime. Sprinkle brown sugar over the pudding and place in oven, covered for 45 minutes. While in oven, prepare the glaze (next step).

Glaze: In a sauce pan, melt 1-2 Tbsp of butter, add ¾ cup of apricot preserves / Kosher chocolate / raspberry preserves and ½ Tbsp of almond extract. Stir until incorporated and forms a thick sauce like texture. Cover and set aside while you finish baking.

Uncover pudding after 45 minutes and bake for another 15 minutes. Take out and spread glaze on top (you may need to slightly heat up if it has gotten too thick to pour). Then sprinkle the crushed almonds on top.

Refrigerate it for 2 hours and then heat it up, uncovered in a 200 degree oven for about 20 minutes before you are ready to serve.